|
Classic
Cook Books
< last page | next page >
page 62
TO FRY A STEAK TO TASTE AS IF BROILED
It sometimes happens that when the fire is low and the coals gone out, you are
called on to cook a steak. Then get up a quick blaze in the stove with some
kindlings. Put in a pan, over the blaze, a little butter; when it is hot lay in
your steak; let it fry quickly; while frying cover the pan. Work some butter,
salt and pepper together in a tin pan, and when the steak is done to taste, let
it lie in this mixture a few minutes, and then serve. Do not salt a steak until
it is cooked as salt will toughen it and draw out its juices.
ROUND OF BEEF A LA BARONNE
Boil a fat round of beef for half an hour, take it up and put in a deep dish;
cut gashes in the sides of the meat, put pepper and salt into each gash; fill
the dish the meat is in with claret wine; set it in to bake, adding as it goes
in the stove three blades of mace, a cup of pickled capers, or nasturtiums,
three white onions cut small, and a bunch of parsley cut fine. Stew or bake all
together until the meat is tender. Toast some slices of bread very brown, lay
them in the bottom of a dish, lay in the beef and pour the gravy around it,
unless it is preferred in a sauce boat.
ROASTED BEEFSTEAKS
Tenderloin or porterhouse steaks are the best for broiling. Have a clear fire of
coals to broil on; rub the gridiron with a little fat of the meat; lay on the
steak without salting, let it broil gently until one side is done,
< last page | next page >
Classic
Cook Books
|
